Adult RecipesTry mixing the salad recipes below with the following fish and chicken dishes; plated together, they really pair up well!

Fish, chicken & lamb with a twist:

Poached Salmon w/Dill Cream Sauce:1 fillet of Salmon (wild Alaskan preferred)
4 lemons (for juice and peels)
4 cloves
1/2 onion, peeled
½ bottle dry white wine & enough water to cover salmon fillet (or non-alcoholic beer)
1 bay leaf
1 tsp salt
- pinch dry tarragon
1 celery stalk, chopped
1 carrot, chopped
Place the fillet in a fish poacher (tip: if you don’t have a poacher, cut the fillet into “squares” and use a saucepan or pot that fits the size of the piece; 2 small pans/pots usually will handle a good size fillet). Add the wine and then enough water to completely cover the fillet (if using beer, use only beer and no water). Remove the fillet. Stick the cloves into the ½ peeled onion. Place the onion, celery carrot, lemon juice, squeezed lemons, lemon peels, bay leaf, salt and tarragon in the poaching liquid. Bring to a boil and reduce heat; simmer on low with lid for 15 minutes. Remove the onions, carrots & celery chunks from the liquid and add the salmon fillet. Bring the liquid back to a boil, then lower the heat as low as it goes (do not let the poaching liquid boil or the fish will over cook on the outside and not cook on the inside); you may have to turn the heat on and off if your burner doesn’t go low enough). Cook the fillet for approx. 10 mins. per inch of thickness of the fillet (i.e.: if the fillet is 1” thick at its thickest point, then poach it for 10 minutes). Check the thickest part of the fish by gently splitting the meat between the “grains” with a fork to see that it is done (it will be a slightly darker pink color). Carefully remove from the poaching liquid and place on a plate or platter.

You can eat it as is, drizzle with lemon or try this dill-cream sauce:

Dill Cream Sauce
(This should be prepared before the Salmon and refrigerated while preparing the salmon)

Place the heavy cream in a mixing bowl and mix until the cream just begins to thicken (be careful not to mix it to much!) Stir in the lemon juice, the zest of ½ of a lemon, 4 sprigs of chopped dill and salt to taste. Let stand in refrigerator until salmon is ready. Add the lemon-dill cream sauce to the edges/end of plate, garnish with whole dill sprigs, lemon wedges and capers. (Servings based on fillet size)